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Mar 29, 2009

BOBBATU --- HOLIGE--- OBBATU or Poli is on of the most favorite and importent sweet for south indians.we make these sweet for UGADI festival the Telugu New Year and here i am with my recipe.................INGREDIENTS FOR DOUGH:-------All purpose flour (Maida) ------ 3 cupsSalt ----- 1/4 tea spOil ---- 1/4 cupGhee --- 1 tab sp

METHOD: ----In a mixing bowl add Allpurpose flour,salt mix well, now slowly add oil and ghee and rub well Now add enough water to make a soft and sticky dough, knead well for a 5 min. then leave this a side for 2-3 hours(this is very importent for this dough you have to knead the dough very well and leave it for 2-3 hours this makes the dough soft and bobbatu will be very soft if you don't do this you may get hard bobbatu)

Soak both dals for 1/2 hour then start cooking in a sauce pan and cook till dal became soft and well cooked.

In the same time grate jaggary take it in to a pan add 1 tab sp water and cook till one boil switch off the flame and let it cool and strain it in to the dal.

Now again start cooking the dal and jaggery mixture, take a aloo masher or a spoon(pappu guthi). and mash the dal well when it is cooking only.

and cook till dal and jaggery mixture become like a ball and the dal should be completely mashed,Now add cardamom powder(here if you want to add grated coconut then fry grated coconut it leaves its aroma then add it to the dal and jaggery mixture and mix well.)

now remove from the heat and leave a side to cool.

after dal and jaggay mixture became cool divide in to equal ball s.

Heat a fry pan or tawa and aply some oil or ghee keep the heat in low flame.

For making these Bobbatlu banana leaf is the best choice i think the will give a great aroma to the Bobbatu so....

Take a banana leaf or a plastic sheet and aply some oil on it

(what ever you like).

Now take a small portion of the dough and spread it on the banana leaf in to a circle and place the dal and jaggery ball in the middle of the dough circle.

And cover it with the dough from all sides.

Remove the extra dough from the top.

Aply little oil to your fingers and start pressing the ball in to a circle .

Slowly spread it out If your dough is well soked and dal mixture is well mashed and soft not too dry then you can spread it out easyly.Spread with your fingers only.

Once you finished spreading the Bobbatu. then lift the banana leaf with bobbatu and place it on the hot tawa up side down means banana leaf should be on the top and bobbatu is on the tawa and just lift and remove the bananaleaf from the bobbatu(you can use the same leaf for the next one.)

sprinkle oil around the sides and cook both sides till nice golden color.

Remove from the tawa and let it cool before storing.

Traditionaly we use only ghee for Bobbatlu,but here i used oil and ghee 1/2 and 1/2 for frying the Bobbatlu.

I made this Bobbatlu for UGADI lunch with Mamidi kaya pulihora, Ugadi pachadi and Aratikaya bajjilu,white rice and sambar

For dal and jaggery filling you can cook it in a pressure cooker.

cook dal in a pressure cooker till soft and remove the extra water (This water you can use for rasam) and grind dal in to a smooth paste and add jaggery and cook till it became like a ball and then cool it and make balls.